I am really liking creating these slow cooker desserts. But even better is getting to eat them!
Late yesterday afternoon, I put this simple Apricot Crisp in the slow cooker. Then we had dinner, cleaned it up, took a walk around the pond. Wednesday is the night that all of our kids are gone, except the youngest. We settled in with her for the evening and enjoyed this dessert together.
It was a great way to top off the day!
This recipe is just about the same as my Slow Cooker Peach Crisp recipe. I just used apricots instead of peaches. Apricots have a deeper, sweeter taste than peaches and they were so good in this crisp. The brown sugar and oats cooked bubbly around the edges and even browned a bit.
I’ve also realized through this Slow Cooker Dessert Series that 95% of all slow cooker desserts should be topped with a scoop of vanilla ice cream. Fact.
Here’s what you’ll need to make Slow Cooker Apricot Crisp:
Another reason to love this recipe is that you likely have all the ingredients in your pantry. You can only see two cans of apricots in the photo, but I used three.
- 3 15oz cans apricots, drained
- 1 cup brown sugar
- 1 cup quick oats
- 1/2 cup flour
- 1 tsp. cinnamon
- 1/4 cup butter, softened
- Spray inside of the crock with cooking spray.
- Place apricots on bottom of crock.
- Stir together brown sugar, oats, flour and cinnamon.
- Cut the butter into the dry ingredients with a pastry blender or fork until the mixture is crumbly.
- Put the drained peaches in the crock and stir 1/2 the crumbs into the fruit.
- Top with the rest of the crumbs.
- Cook on high for 3 hours or low for 4 hours.
This post is part of the Slow Cooker Dessert Series. To see the other recipes in the series, click here.